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NOURISH

Provider perspective: Bringing your lunch to work

Physicians and providers spend a fair amount of time advising patients on proper nutrition. But how do they approach their own health and diet?

Q: What is your go-to healthy lunch option during the workweek?

Angela Timm, DOA: I eat my leftovers on a salad with extra fresh vegetables.
Angela Timm, DO, internal medicine and pediatrics, Allina Health Faribault Clinic


Christy Sanford, MDA: I make soup on Sundays—enough to last for the week. My favorite is homemade tomato soup, which is made by roasting tomatoes, garlic and olive oil in the oven and blending with an immersion blender. I use the whole tomato, skin and seeds. I always have a green vegetable, either raw or cooked, and use nuts, tuna, salmon or cottage cheese as the protein. A piece of fruit, green tea and two small squares of dark chocolate round out the meal. I look forward to sitting with my fellow workers, even if only for a few moments and having a social break for lunch!
Christy Sanford, MD
, pediatrics, Allina Health East Lake Street


Crystal Dexter, MDA: I snack on almonds throughout the day, one handful mid-morning and another in the afternoon. The protein in almonds keeps my energy stable and helps me from overeating at lunch and dinner. For lunch, I choose a variety of healthy salad options throughout the week.
Crystal Dexter, MD
, family medicine, Allina Health Fridley clinic


Todd Henrikson, MD A: I substitute fresh foods and produce over processed food for lunch whenever possible.
Todd Henrikson, MD
, internal medicine/pediatrics, Allina Health Fridley Clinic

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